: At first glance this may seem like a Chinese seafood restaurant, but the considerable Cambodian influences you'll find here offer numerous unexpected twists and surprises. The menu explains many of the selections, with familiar options like fried walnut shrimp or lobster cooked in ginger, soy and garlic. Steamed fish with a thick coconut milk, chicken with lemon grass, as well as crab meat soup are a few of the rarer choices. The house specialty beef lok lak includes marinated steak cubes served cold as part of a salad or on a bed of fried rice. For dessert, there is sweet corn soup in coconut milk or red bean and jello with shaved coconut ice.

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